Spanish Rice Bake

Kathleen Riemer




★★★★★ 1 vote



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  • ·
    2 t. vegetable oil
  • ·
    1 c. uncooked regular long-grain rice
  • ·
    1 med. onion, chopped (1/2 c.)
  • ·
    1 small green bell pepper, chopped (1/2 c.)
  • ·
    1 c. green giant niblets frozen whole kernel cor (from 1-lb. bag), thawed
  • ·
    1 can (10 3/4 oz.) condensed tomato soup
  • ·
    2 1/2 c. boiling water
  • ·
    1 t. chopped fresh cilantro, if desired
  • ·
    1 t. chili powder
  • ·
    1/2 t. salt
  • ·
    2 c. shredded colby-monterey jack cheese (8 oz.)

How to Make Spanish Rice Bake


  1. Heat oven to 375 F. Spray 2 1/2-qt. casserole with cooking spray.

    Heat oil in 10-in. skillet over medium heat. Cook rice, onion and bell pepper in oil 6-8 mins., stirring frequently, until rice is light brown and onion is tender. Stir in corn.

    Mix remaining ingredients except cheese in casserole. Stir in rice mixture and 1 cup of the cheese.

    Cover and bake 20 mins.; stir. Cover and bake another 30 mins longer or until rice is tender; stir. Sprinkle ith remaining 1 cup cheese. Bake uncovered 2-3 mins. or until cheese is melted.

Printable Recipe Card

About Spanish Rice Bake

Course/Dish: Rice Sides

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